1 oz white rum
1 oz Campari
1 oz coffee liqueur (if you can go to Curaçao and get some Kòfi Kòrsou, do it!)

1 oz London Dry Gin
1 oz Bruto Americano
1 oz Leroux Blackberry Brandy
dash of Negroni bitters

2 oz gin
1 oz Campari
1 oz Sweet Vermouth (recommend a sweeter one like Starlino Rosso or Carpano)
2 tsp Balsamic Vinegar

1 oz St. George Raspberry Brandy
1 oz Bruto Americano
1 oz St. George Raspberry Liqueur

1 oz London Dry Gin
1 oz Bruto Americano
½ oz Lo-Fi Sweet Vermouth
½ oz Spatoli Sweet Vermouth

1 oz London Dry Gin
1 oz Lo-Fi Dry Vermouth
½ oz Kingfly Limoncello
½ oz Campari

1 oz London Dry Gin
1 oz Campari
½ oz Green Chartreuse
½ oz Lo-Fi Sweet Vermouth

1 oz London Dry Gin
1 oz Campari
½ oz Ancho Reyes
½ oz Mathilde Raspberry Liqueur

1 oz London Dry Gin
1 oz Campari
½ oz Lo-Fi Sweet Vermouth
½ oz Mathilde Raspberry Liqueur

1 oz White Rum
½ oz Lo-Fi Sweet Vermouth
½ oz Spatola Sweet Vermouth
¼ oz Angostura Bitters
¾ oz Campari

1 oz London Dry Gin
1 oz Campari
½ oz Lo-Fi Sweet Vermouth
½ oz Spatola Sweet Vermouth

2.5 oz Clemengold Gin
Rinse of Del Professore Classico

1 oz Del Maguey Vida
1 oz Campari
1 oz Lo-Fi Dry Vermouth
Dash of Bittermen’s Buckspice Ginger Bitters

1 oz White Rum
1 oz Campari
1 oz Lo-Fi Sweet Vermouth

1 oz London Dry Gin
1 oz Lo-Fi Sweet Vermouth
.75 oz Lo-Fi Gentian Amaro
.375 oz Campari
3 Dashes of Angostura

1 oz London Dry
1 oz Campari
1 oz Lo-Fi Dry Vermouth

1 oz London Dry Gin
1 oz Campari
1 oz Lo-Fi Sweet Vermouth

1 oz Wigle Ginever
1 oz Del Professore Classico
0.375 oz Campari
0.75 oz Baltamaro Szechuan Amaro

1 oz Mezcal
1 oz Campari
1 oz Sweet Vermouth
1 dropper full of Taza Chocolate Mexicano Extract

2½ oz Gin
½ oz Del Professore Classico
3 dashes Boker’s Bitters